Gluten-Free Sourdough Bread- without gums for structure

Gluten Free Sourdough bread without the gums!

I’ve been tweaking my sourdough bread lately.

You see, my hubby just can’t tolerate xanthan gum or guar gum.  He reacts with his typical gluten response and that makes him very uncomfortable.

But he loves bread, and so do the rest of us.

Have you found a prepared bread that Doesn’t have gums?


Neither have we.

So I’ll be doing a bit more experimentation in the kitchen with my sourdough, now that the kitchen is cool enough to bake again.

But this one was pretty good.



  1. Carla Gebert says

    Hi Jean,

    Well I am off to a good starter I think. I started it Thursday and it came to the mid high mark on my 1 gallon jar. Fed it today and actually (LOL) had to stir it down because it was so alive it tried to escape the jar – and it definitely has it’s own smell, sort of a smell your body emits when you’ve eaten something gassy. Sounds sort of icky but it is definitely active – almost think it will sprout arms and legs the way it is going. So how long can I keep the sourdough starter before I start baking with it – or can I use it now? Funny how quickly the feeding made the starter grow again. I figured by your sourdough bread recipe that I would have to feed it at least twice before I had enough for your bread recipe but I am thinking I would like to try it on some sourdough english muffins. Any thoughts on this? Also none of your pictures that you refer to are working just an empty box with the little logo in the upper left hand corner. Would love to see what your sourdough starter looks like for a comparison.


  2. Samantha Matete says

    Have you tried using psyllium? I have and its amazing!!!! But that is just for yeast gluten free bread baking, I am new to sourdough world.

    • says

      Hi Samantha,
      I’m working with psyllium, chia and flax for the binding. Right now, I’m taking a bit of a sabbatical from sourdough while I teach classes for the summer. I’ve found my sourdough changes a bit when the weather gets hot.

  3. Chelsie says

    I just found your site! I tried baking my first GF sourdough loaf last week but it called for amaranth, which I keep hoping I’ll learn to like, but really it just tastes musty and gross to me lol so I’m playing around and looking for a new recipe. The starter calls for sorghum which seems to be working fine, but I too am interested in a gum free bread. So is there a recipe for the loaf you picture above?? And how long do you leave your starter out til it has a good flavor in bread?

    • says

      Hi Chelsie,
      Glad you found me, now to see if you can get some great bread together.
      I no longer use amaranth because it doesn’t work for my hubby. And life is just too short to have to bake bread twice for a family of four.
      I’m still working on the gum free bread, so far it has to use just a bit too much raw buckwheat flour to hold together for me. The flavor profile changes too much.
      I let my starter grow for at least 3 days and occasionally 4 if it is cooler in my house than normal.

  4. Tina says

    I’ve used a slurry of ground chia seeds (about the same amount of ground chia as you would use xanthum gum, then mix with the liquid in the recipe). Added bonus to chia & flax seeds is the Omega 3’s (and using chia instead of flax seed for other antioxidents and the fact that chia doesn’t go rancid for years). I know Pamela’s Products GF bread mix uses chicory root in addition to the xanthum gum for structure. Love her mix, but it’s too pricey for my current situation.

  5. says

    Hi Amber,
    Shauna and Danny are using a classic vegan substitution for gums or eggs.  But I didn’t want to change the flavor that much either. I found if I used as much flaxseed as I needed to get a good structure, you can really taste it.
    And I had made sure to only use the organically grown golden ones,  the typical brown ones can make for greenish bread.
    Which works great for St. Patrick’s Day but is a bit offputting the rest of the year.
    This one is actually using a combination of flours, including a trick Ali Segersten  of taught me about raw buckwheat flour.
    Just need another couple of times baking it to dial in the crisp crust and tender insides I really want. 
    The picture above shows my first loaf, and the crust was a bit harder than my kiddos like.